Meeting a Living Legend
So let me set the record straight. 1996 was the first time I had ever heard of Chef Marco Pierre White. I was in culinary school and looking to spur my...
Figs have been cooked in myriads of ways and and been the hero in many a decadent recipes . I had to use my home grown figs and show chase them a moorish way...
Pomelos originated from Southeast Asia, but are now grown in different countries around the world. The U.S. is now one of the biggest producers of pomelos, beating China, Mexico and other countries.
The regions where...
“Taste has no boundary,region or cuisine. You just have to pause and rewind and enjoy”
Years is what it took to be back in my old stomping ground, Bangalore City or Bengaluru as it is...
For the Steak
The Back story
The porterhouse is one of my favourite cuts for this recipe. Perfect on a flat grill. Both are cut from the short loin area of the beef. A center "T-Shaped...
For the Stack Base (Makes 2)
20gm bocconcini cheese (small) sliced
1 Roma tomato (ripe)
1 Punnet Medley of cherry tomatoes
(I have used Russet,black Russian , red and yellow )
1 Tsp Smoked...
I've always found it very surprising how hordes of regular folk find a flavor or taste very appealing. Take for example salted Caramel. It is in every thing. Ice cream, coffee, peanuts, yogurt, chocolate,...
The Mind of a chef
What makes chefs do what they do . Does the dish define them or vice versa .What does my money actually buy ? Is it enough to purchase your favourite,must...
The science of pairing beer & food
The human eye has an important role in the perception of colour, and this influences our idea of food flavour and a potential beer match
Sensory analysis takes us past...